Lemongrass is one of those ingredients that does not need much introduction in Malaysia, but is criminally underused in Western cocktail-making. The white inner stalk releases a clean lemon-and-grass aroma when bruised; the syrup carries the same character into long drinks. Pairs effortlessly with gin, vodka, white rum, ginger, kaffir lime, and tropical fruit.
What it is
Lemongrass is the stalk of Cymbopogon citratus, a perennial grass native to South and Southeast Asia. The stalk has a tough outer husk and a tender, citrus-aromatic white inner core. The flavour molecule is citral (the same compound that gives lemon zest its aroma), plus supporting esters that give it a distinctly grassy character.
Called serai in Malay, takrai in Thai, tanglad in Filipino, cỏ sả in Vietnamese, limung gabba in Indian languages.
Flavour profile
Bright lemon-citrus on top, with a distinct grassy-green underbelly and a faintly gingery edge. Less acidic than lemon (because it has no juice to provide acidity). More aromatic than lemon zest. Pairs naturally with gin, vodka, white rum, sake, soju, light tequila. Less successful with dark spirits where its brightness is lost.
Companion ingredients: ginger, kaffir lime leaf, calamansi, pandan, cucumber, mint, basil, honey, white pepper.
Where to source lemongrass in Malaysia
Wet markets: RM 1 to 3 for a bundle of 5-8 stalks. Standard supply.
Supermarkets: Aeon, Jaya Grocer, Cold Storage, Village Grocer carry serai in the produce section, RM 2 to 4 per bundle.
Quality marker: the stalks should be firm, plump, and pale-yellow-to-pale-green at the base. Brown or shrivelled stalks have lost most of their aroma.
Home growing: lemongrass grows like a weed in Malaysian climate. Buy one plant from any nursery (RM 8 to 15), put it in a sunny corner, and it multiplies. Six months in, you'll have an endless supply.
How to prep lemongrass for cocktails
Lemongrass syrup (the standard). 4 fresh lemongrass stalks (white parts only, bruised and roughly chopped), 250ml water, 250g sugar. Simmer 12 minutes, steep covered 30 minutes, strain. Keeps refrigerated 3 weeks.
Lemongrass-ginger syrup. Add 30g fresh ginger to the standard recipe. The combination is the go-to for Asian-coded sours and highballs.
Lemongrass-infused gin. 4 bruised stalks (white parts) in 500ml gin. Cap, leave 24 hours, taste, strain. The gin picks up the bright citrus-grass character.
Lemongrass stalk garnish. A whole bruised stalk in a tall highball glass acts as both garnish and slow-infuser as the drink dilutes.
Lemongrass tea reduction. Brew strong lemongrass tea, reduce by half over low heat, use as an NA cocktail base.
Best cocktails with lemongrass
Lemongrass Gin Fizz: gin, fresh lemon, lemongrass syrup, egg white, soda. Bright and frothy.
Lemongrass Mojito: white rum, fresh lime, mint, lemongrass syrup, soda. Cleaner-tasting than the standard mojito.
Lemongrass-Ginger Highball: any base spirit, lemongrass-ginger syrup, fresh lime, soda. The Southeast Asian highball.
Lemongrass Tom Collins: gin, fresh lemon, lemongrass syrup, soda.
Lemongrass Margarita: tequila, fresh lime, lemongrass syrup, triple sec, salt rim.
Substitutions
- Lemon zest + a hint of fresh ginger approximates the bright top character.
- Lemon verbena for the green-citrus tone, less grassy.
- Frozen lemongrass works well in syrups; loses some aroma but acceptable.
- Dried lemongrass is the worst substitute, mostly tasteless.
Related reading
- Lemongrass in cocktails
- Lemongrass Gimlet recipe
- Bunga Kantan Gimlet recipe
- Pandan Collins recipe
- Ginger ingredient page
- Kaffir lime leaf ingredient page
- Pandan ingredient page
Frequently asked questions
What does lemongrass taste like in cocktails?
Lemongrass leads with bright lemon-citrus on top, then a distinct grassy-green underbelly and a faintly gingery edge. It is less acidic than lemon (no juice, no built-in acidity) and more aromatic than lemon zest. The citral compound is the same molecule that gives lemon zest its lift, which is why the two pair so cleanly.
Where can I buy lemongrass in Malaysia?
Wet markets sell bundles of 5 to 8 serai stalks for RM 1 to 3. Aeon, Jaya Grocer, Cold Storage, and Village Grocer stock it in produce at RM 2 to 4 per bundle. Look for firm, plump, pale-yellow-to-pale-green stalks at the base. Lemongrass also grows like a weed in Malaysian climate; one plant from any nursery (RM 8 to 15) multiplies into endless supply.
What can I substitute for lemongrass?
Lemon zest plus a small piece of fresh ginger approximates the bright top character but lacks the grass. Lemon verbena covers the green-citrus side with a softer profile. Frozen lemongrass works fine in syrups and loses only a little aroma. Dried lemongrass is the weakest option because most of the volatile oils are gone.
Which cocktails use lemongrass?
Lemongrass builds on the bar include Lemongrass Gin Fizz, Lemongrass Mojito (with white rum and mint), Lemongrass-Ginger Highball, Lemongrass Tom Collins, and Lemongrass Margarita. All available on request at both PJ outlets. We also use lemongrass in our Pandan and Lemongrass Highball.
How long does lemongrass keep?
Fresh lemongrass keeps 1 to 2 weeks refrigerated in a sealed bag, longer wrapped in damp kitchen paper. The white inner stalk freezes well for 6 months. Lemongrass syrup keeps 3 weeks refrigerated. Lemongrass-ginger syrup keeps 2 weeks. Lemongrass-infused gin keeps indefinitely once strained.